Vegan Vanilla Cupcakes with Coconut Whipped Cream


I’m attending a ladies’ night where a lot of my friends have dairy allergies, so I wanted to try and make a vegan cupcake. I was feeling pretty lazy so I made my usual vanilla cupcake recipe – I also got to try out the homemade vanilla I made last year (finally!) – with some coconut milk and almond milk instead. I topped them with coconut whipped cream from Minimalist Baker that turned out quite well. I don’t even like coconut, but it mostly tastes creamy and delicious.

I still don’t have my camera 😦


  • 1-¾ cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup non dairy milk (I used about ¼ cup coconut and ¾ almond)
  • 3/8 cup oil
  • 2 tbsp. apple sauce
  • 2 tbsp. vanilla
  • 1 tbsp. apple cider vinegar


  1. Preheat oven to 350F. Line cupcake tins with ~15 liners
  2. Whisk together flour, sugar, baking powder, baking soda, and salt
  3. Mix milk, oil, apple sauce, vanilla, and apple cider vinegar together in another bowl. 
  4. Combine wet and dry ingredients. Don’t overmix.
  5. Fill liners ~2/3 high. Bake for ~15 minutes. Rotate halfway through baking. 

I had a few issues with the whipped cream. I suggest you check out the link above from Minimalist Baker for a really good tutorial on it. My can was fully liquid and not solidified at all, so I used tapioca starch (as suggested in the original post) and it worked out quite nicely. 


  • 400 mL can coconut milk
  • ½ cup icing sugar
  • 2 tbsp. tapioca starch
  • 1 tsp. vanilla
  1. Leave a can of coconut milk in the fridge overnight.
  2. Whip coconut milk with a hand mixer. 
  3. If the mixture doesn’t stiffen, add tapioca starch. If it does stiffen, just add sugar and vanilla. 

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